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Gâteau au Yaourt with Whipped Maple Mascarpone

This is the most laid back cake recipe you will ever make. Baking is often thought of as an exact science, but this iconic French treat begs to differ. Instead of measuring cups, this cake famously uses an empty jar of yogurt and a sharp eye to measure ingredients. Flour, maple sugar, and oil? Measure it all in the jar. The Gateau au Yaourt is a casual cake that any baker, regardless of skill level, can whip up and a delicious result is guaranteed. (Especially, if we may add, you use maple sugar and top it with a whipped maple mascarpone!)

Serves

6-8

Prep time

5 minutes

Cook time

30 minutes

INGREDIENTS

  • 1 5oz jar yogurt (plain or vanilla)
  • 3 large eggs
  • 2 jars maple sugar
  • 1 jar vegetable oil, plus more for greasing the cake pan
  • Vanilla extract or paste (optional)
  • 3 jars all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

For the Maple Mascarpone

  • 3/4 cup heavy cream
  • About 4oz mascarpone
  • 2 tablespoons maple syrup
  • Pinch of salt

Optional

  • Strawberries

 

INSTRUCTIONS

  1. Pre-heat the oven to 350F and prepare a 9″ cake pan with a parchment paper round. Grease the sides of the pan with vegetable oil.
  2. In a medium mixing bowl, whisk the yogurt, eggs and maple sugar together. Add the vegetable oil in a steady stream as you whisk. (Placing a dish towel under the bowl will help the bowl stay put.) Eye the amount of vanilla extract (usually about 1 teaspoon) and mix in. Stir in the flour, baking powder and salt until an aromatic batter comes together.
  3. Pour the batter into the greased cake pan and bake for 30 minutes. The sides of the cake should be pulling away from the pan when it’s ready. Remove from the oven and let cool for at least 10 minutes before inverting onto a serving plate.
  4. As the cake cools completely, prepare the whipped mascarpone. Add heavy cream, mascarpone, maple syrup and a pinch of salt to a mixing bowl. Using a handheld mixer on medium-low speed, whisk until stiff peaks form, about 5-7 minutes. Place in the fridge until the cake is completely cool.
  5. When the cake is ready to serve, dollop the whipped maple mascarpone on top of the cake. Serve with a pile of fresh strawberries. Any fruit, or jam, will be delicious on top as well. Slice and enjoy!

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